Guyanese-Chinese Fried Chicken and Red Pork with Fried Rice

Serves 4-6 Starters and mains

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Method

The day before, marinate the pork. Combine all the marinade ingredients in a large bowl. Mix well, crushing the chunks of bean curd until smooth. Transfer half the marinade to a small bowl and set aside for basting, then add the pork pieces to the large bowl and rub in the marinade, ensuring it is well covered. Cover and put in the fridge overnight. Combine all the chicken brining ingredients with 750ml water in a large bowl. Mix well until evenly incorporated, then add the chicken legs and submerge them in the liquid. Cover the bowl with cling film or transfer to an airtight container and put in the fridge to brine overnight.

The next day, preheat the oven to 210C/190C F/Gas 6.

Put the pork pieces on a grill tray or a wire rack set over a baking tray and roast in the oven for 10-12 minutes. Add the honey and 1tbsp water to the small bowl of reserved marinade, ready for basting. Remove the pork from the oven, turn the pieces over and brush with the honey marinade, then return to the oven to roast for a further 10-12 minutes. Repeat this process three more times until the pork is cooked through and evenly coloured. Remove from the oven and set aside to rest for a few minutes. Once rested, thinly slice the pork into short pieces. To poach the chicken, pour the chicken with all the brining ingredients into a large pan. Bring to the boil, reduce to a simmer and cook for 25-30 minutes until the chicken is tender and mostly cooked. Remove the chicken from the pan and set aside to dry.

Once dry, fry the chicken. Pour the vegetable oil into a deep pan and heat to 160- 170C on a cook’s thermometer. Alternatively, test the oil by dropping a piece of bread into the oil. If it sizzles straightaway and gradually turns golden brown, the oil is ready. Carefully lower the chicken legs into the oil, one or two at a time, depending on the size of your pan. Deep-fry for 10-12 minutes or until golden brown all over. Once cooked, carefully remove from the pan and place on a wire rack or paper towels to drain, and repeat with the remaining chicken. Once all the legs are cooked and rested, slice the legs, between the thigh and drumstick, then again to cut the thigh in half.

To make the fried rice, put the rice with 350ml water and the salt in a medium pan. Bring to the boil, cover and simmer for 10-12 minutes or until the rice has absorbed all the liquid. Once the water has been absorbed, remove the pan from the heat and keep covered to allow the steam to continue cooking the rice for a further 10 minutes, then remove from the heat and set aside. Heat the oil in a large frying pan over a medium heat, then add the green beans, carrots, cabbage, garlic and ginger and stir-fry for a few minutes, then add the cooled rice. Keep stirring to combine well with the vegetables, then add the sesame oil, light soy sauce, sugar and cassareep. Stir in well and continue to cook for a few more minutes until the vegetables are cooked but still have a little crunch. Add the sliced spring onions. Serve the chicken and pork with the fried rice, with sliced cucumber, shredded carrots, shredded cabbage and hot pepper sauce on the side.

For the hot pepper sauce:

Combine all the ingredients in a food processor and blend until smooth. Transfer to a sterilised jar and store, sealed, in the fridge for up to 1 month. Use a clean spoon each time you take some out.